Castle Blue Taste Test

well g'day curd nerds welcome to another cheese making video today we're going to be performing a taste test for castle blue [Music] well castle blue if you remember back eight weeks ago it's a blue cheese in a small form let's have a quick look at it let's bring it out well deserved there we go look at that lovely little cheese let's just get one off and we'll put the rest away there we go so we'll have a little blue cheese uh it has wrinkly rind all the way around the blue still there starting to go a little tiny bit orange which we don't want when i press down it's squishy which is a good sign that i think it's ready it's been maturing for eight weeks so eight weeks at 13 degrees celsius or a little bit less probably about 11 11 to 12 degrees celsius so it's a good sign it's ready let's just see if i can see where i pierced it no it's grown over so you can't really tell and of course the smell mmm smells bluish and sharp uh no not a sharp a hint of ammonia so that's starting to dissipate now that i've taken it out of the ripening box now i've been turning this every two days religiously since uh i put it into the cheese fridge um after we pierced it so yeah i've really looked after this little bubba so let's cut open very soft to cut through we go there see if we're gonna vein development oops stuck to the knife don't stick to the knife there we go alrighty so yes we have got some vein development inside just some slight but as you can see there very squishy all the way through very creamy is a little bit of paste probably could do with a little bit more development maybe but as you can see a little bit of a different color so all the around the outside it's all creamy paste like and if i bring this up to room temperature some more we're going to find that uh it will uh go quite runny oozy probably oozy is the right word let me just clean my hands off so i i think it's ready so let's try i'll put that one out the way i'm gonna try a bit on a cracker yeah you can see very oozy which is good that's what i was aiming for with this cheese i did mention that in the in the making video that that's the consistency i was after that's very creamy so with the addition of that cream uh that we put in it oh it's got a pleasant blue cheese smell now that that ammonia's gone it only took a couple of minutes as you can see but yeah definitely gone oh smells blue and creamy let's try [Music] my goodness [Music] it's your quintessential blue cheese absolutely lovely if you like them soft and creamy then this is it this is not the same as say shopsite shropshire blue or um shropshire or blue as we say this is a lot creamier that shropshi sheer blue was um was firm it was a firm blue cheese similar to what stilton is like this is not this is totally different blue flavor of course creamy texture beautiful creamy texture uh the flavor leave the rind on it's not overpowering leave the rind on and you'll get a a better blue boost let me just try a bit more crumbly crackers oh that's delicious um a bit more a little bit of the rind where the paste is creamier oh it's beautiful that's so good finger looking good just the right amount of saltiness too it's not over salted just right you can just taste it on the back of your tongue the saltiness uh no bitterness which is good for a blue cheese aged this long do a lot of blue flavor delicious creamy due to that additional cream that we put into the milk um what more can i say i think it's a hit the castle blue beautiful little cheese oozy when at room temperature a little bit not so firm but less oozier i suppose when it's just come out of the fridge but the flavor as it's hit room temperature that is is just perfect um and yeah not a lot of lines that i can see or veins this there's some veining in there but as a creamy blue cheese you don't want too much of that i think it's just perfect really is the paste has has surprised me a lot it's really nice and the outside it's it's good enough to handle it's not tacky per se it's not moist but it's a night and it's a nice color rind too don't get me wrong it's a lovely color uh gray blue with yeah hints of green i suppose and uh yeah and it's intact which is great but yeah no great cheese great little cheese uh thank you debra for the recipe in your book um 200 easy cheese making recipes very hard to find in fact it's very hard to find on amazon i think the second edition of the book has sold out but yeah very difficult to find but a great recipe and it's come straight out of that book but yeah do yourself a favor and make this cheese if you're into blue cheeses this is perfect but make sure that you turn it regularly or it will sag to one end if you don't turn it properly and you won't get proper blue mold development all over the cheese and you won't get the consistency of creaminess uh that this cheese is is known for so yeah great little cheese you could sell this at a cheese shop no problems at all in fact it seeds it exceeds some of the stuff that i've seen come from cheese mongers so great blue cheese castle blue anyway if you like the video don't forget to give it a thumbs up uh you can make this blue cheese using a or probably the blue cheese kit but buy some camembert molds to go with it and you can find that in our store at littlegreenworkshops.com that are you if you like the video don't forget to thumbs up and subscribe so you get notified of more cheesy content well thanks for watching curd nerds and i'll see you next time you

Channel: Gavin Webber

Views: 12,159

Keywords: blue cheese, cheese making, cheese making process, cheese making at home, cheese making for beginners, cheese making recipe, cheese making asmr, Gavin Webber, DIY Blue cheese, debra amrein-boyes, debra amrein-boyes cheese, Cheeseman, Castle Blue cheese, Castle Blue, Taste Test

Id: 7rUZ01iA5fQ

Length: 9min 4sec (544 seconds)

Published: Sat May 29 2021